Rice Pudding

Photo by Jun Pang

Growing up, my grandma, Lola Luz, made rice pudding on very special mornings.  They were a little different though!

Lola used to make a Filipino chocolate rice called champorado.  A thick, glutenous rice pudding made with sticky rice and chocolate  with condensed milk swirled on top.  I remember those days like it was yesterday, a moment in time that I will always cherish.  I have never had champorado since Lola passed away and I really look forward to once again reliving those food memories.
The Asians are fans of the rice pudding.  It comes in many different versions.  Some use short grain rice, others glutenous rice and some even use the red or black sticky rice.  The flavours are much the same though, rich, thick and sweet using the flavours of pandan in most occasions then lavishly garnished with tropical fruit.

In Europe, I learned how to cook rice pudding using short grain rice.  Cooked with milk and cream and flavoured with vanilla then sugared and caramelized much like a brulee.  We usually baked it in the oven until warm served it with raspberry sorbet, unbelievable flavours and I loved the contrast of hot and cold on the same plate.

This recipe is a mixture of all the things I have learned.  I wrote this recipe for a children’s cooking class and it was great to see how many kids love rice pudding.  I love creating memories especially with food involved because when they taste them again in the future, they will always remember where, when and with whom they were with when they first learned of these flavours.

Rice Pudding

3 ½ Cups Milk
2 Cups Coconut Milk
1 Pandan Leaf
1 Tspn Vanilla Essence
¼ Cup Maple Syrup
½ Cup Arborio Rice
½ Cup Sugar
1 Cinnamon Stick
4 Cups Water
200gr Longan (or any fruit you want)
200gr Raspberries (or any berry you want)
5 Mint Leaves

Method
For the Pudding
Place the milk, coconut milk, pandan leaf, vanilla essence and maple syrup on a sauce pan and simmer for tens minutes
Add the Arborio rice and cook on low heat for 18 minutes, stirring continuously
Test the doneness by tasting the rice,  You want it soft in texture.
When it is done, allow it to sit and cool
For the Syrup
Place the sugar, cinnamon and water in a separate sauce pan and turn on medium heat
Allow to simmer for about 10 minutes to allow the flavours to develope, then allow to cool
Place the fruit in the syrup and allow to sit for at least 1 hour (overnight is preferred)
To Finish
Spoon the rice pudding into a glass tumbler, almost filling it to the top
Spoon some of the marinated fruits on top along with the syrup and garnish with mint leaves

Photo by Jun Pang

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About dnleslie

Chef and food lover. Passionate about cooking, learning from people and teaching. View all posts by dnleslie

9 responses to “Rice Pudding

  • cookinginsens

    Although I’m not a big fan of rice pudding, I love your photography and the fruit on top 🙂

    • dnleslie

      No not every one is a fan of rice pudding. It’s too bad though because it tastes so good. Thanks for the comment and I will pass your feed back to Jun on his photography

  • trangquynh

    your rice pudding looks absolutely stunning, I’m really impressed by the gorgeous pictures ^^

    • dnleslie

      Thank you very much. Jun Pang takes all the beautiful pictures. Check out his work at junpang.com! Thanks for the comment

      • Jacqui Good

        Tried this website for Jun but no look – searched for him too but no joy. Keen to check him out though as need to get some food shots done soon (new products being developed..!)

      • dnleslie

        Jacqui,

        Jun is really good. Call me some time, I think Ben has the number if you haven’t got mine.

        We shoot almost every week and he is just amazing. I can vouch that he will take exactly what you want.

      • Jacqui Good

        Wonderful, thanks Dennis!

  • Jacqui Good

    Yum, my Mum makes us rice pudding regularly and I adore it. Not only does it taste amazing (very sweet and creamy) but it is a food that she has consistently made me since I was a child (now 43!) so for me is so much more than food alone. My son (6) adores his Grans’ rice pudding; so lovely to see it passed down the generations. I fancy trying your version, sounds amazing! Thank for the recipe and the beautiful photography.

    • dnleslie

      Hi Jacqui,
      Yeah, I love those memories. There isn’t a lot of things out there that can instantly take you back in time. With food experiences it really does take you back to that original moment of when you first enjoyed it, right down to the minor details. I was so fortunate to have a family who’s culture revolved around food. Our kitchen was the heart of the house. It seemed it was the only place where all family members seemed to get along and talk to each other, kinda like Switzerland – no fight zone!

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